This post is sponsored by Honeysuckle White. I used Honest Turkey by Honeysuckle White in this recipe and I’m proud to serve it to my family. Thank you for supporting the brands that support this site.
Let’s talk meatballs — I’ve never met one I didn’t like. For this recipe I set out to create meatballs that taste like spring and summer: fresh, bright, and a little tropical. The result is a flavorful turkey meatball finished with a pineapple teriyaki sauce that balances sweet and savory perfectly.
About the turkey: Honest Turkey by Honeysuckle White is raised with no antibiotics or added hormones and comes from independent family farms. Their ground turkey options—93% lean and 99% fat-free turkey breast—are available at select Walmart stores. I find the flavor excellent and appreciate the conscientious sourcing.
I love using fresh herbs in meatballs for that bright, earthy lift. This recipe mixes parsley and cilantro into the turkey along with a touch of crushed red pepper for gentle heat. The spice complements the natural sweetness of the pineapple in the sauce, creating a balanced flavor profile.
The pineapple teriyaki sauce is simple but rich — a great alternative to traditional teriyaki that often relies on brown sugar. Pineapple juice provides natural sweetness and bright fruit flavor, paired with soy, garlic, and ginger for a classic teriyaki backbone.
To make the meal more tropical, serve the meatballs over baked pineapple slices, mini sweet peppers, and cauliflower rice (or regular rice). Simply slice the pineapple and peppers, toss with a little olive oil on a baking sheet, and roast alongside the meatballs. It’s an easy way to add color and complementary flavor while the meatballs cook.
I’m excited to share this recipe and hope your family enjoys it as much as mine does.
- For the meatballs:
- 1 lb lean ground turkey (93/7 recommended)
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- For the pineapple teriyaki sauce:
- 3/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons garlic, minced
- 3/4 cup pineapple juice
- 1/2 teaspoon ground ginger
- 1 cup water
- 1/3 cup cold water
- 3 tablespoons cornstarch
- Preheat oven to 400°F (204°C).
- In a large cast iron skillet, heat 1 tablespoon olive oil. Add the onion and garlic and sauté over medium-high heat for 2–3 minutes until the garlic is golden.
- Transfer the sautéed onion and garlic to a mixing bowl. Add the ground turkey, cilantro, parsley, breadcrumbs, egg, salt, pepper, ground ginger, and crushed red pepper. Mix thoroughly by hand, then refrigerate the mixture for 30 minutes.
- Form the chilled mixture into small meatballs about 1 to 1½ inches in diameter using a cookie scoop or your hands. Place them in the same cast iron skillet used earlier.
- Bake the meatballs for 30 minutes. If roasting pineapple slices and mini sweet peppers, place them on a lightly oiled baking sheet and roast alongside the meatballs.
- Remove the skillet from the oven and carefully flip the meatballs. Add about 1/3 inch of vegetable or peanut oil to the skillet and pan-fry over medium-high heat, turning until browned on all sides, about 3–5 minutes total. Transfer meatballs to a paper towel–lined plate to drain.
- To make the pineapple teriyaki sauce: in a small pot combine soy sauce, honey, garlic, pineapple juice, ground ginger, and 1 cup water. Heat over medium heat, stirring to combine.
- In a small bowl whisk together 1/3 cup cold water and the cornstarch until smooth. Add this slurry to the sauce, stir, and cook a few more minutes until the sauce thickens. If the sauce becomes too thick, thin with small amounts of water until desired consistency is reached.
- Drizzle the sauce over the meatballs and garnish with extra parsley or cilantro. Serve with roasted pineapple, mini sweet peppers, and cauliflower or regular rice. Enjoy!